Description
These Thai-Inspired Red Curry Turkey Meatballs combine lean turkey with bold, aromatic Thai flavors simmered in a creamy, spiced coconut and cashew butter sauce. Perfect for a comforting paleo-friendly dinner, they are browned on the stovetop then slow-cooked in a crockpot to juicy perfection. Serve over your favorite noodles or rice for a wholesome, flavorful meal.
Ingredients
Scale
For the Meatballs
- 2 lbs 94% lean ground turkey
- 1 large egg
- 2/3 cup almond flour
- 1/2 cup diced onion
- 1 tablespoon red Thai curry paste
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
For the Sauce
- 14 oz can lite coconut milk (about 1 1/2 cups)
- 1/2 cup unsweetened cashew milk or non-dairy milk of choice
- 2/3 cup cashew butter
- 1/4 cup coconut aminos (or tamari or soy sauce if not paleo)
- 3 tablespoons red Thai curry paste
- 3 large Medjool dates, pitted (or 3 tablespoons honey or molasses)
- 2 tablespoons finely chopped fresh ginger or 1 tablespoon ginger paste
- 2 tablespoons minced garlic
- Juice of 2 limes
- 1 teaspoon fish sauce (optional)
- 1/2 teaspoon salt, to taste
Instructions
- Make the Meatballs: In a large bowl, combine all the meatball ingredients thoroughly using a large spoon, then your hands to ensure everything is evenly mixed. Scoop the mixture using a medium cookie scoop or form into golf ball-sized portions, placing each on a baking sheet. Heat a large skillet over medium heat and brown the meatballs in batches for 2-3 minutes per side until nicely seared. Transfer browned meatballs to a crockpot.
- Prepare the Sauce: Place all sauce ingredients in a small food processor or blender. Make sure the canned coconut milk is in liquid form; run the can under hot water if it’s solidified to loosen. Blend until completely smooth. Taste and adjust salt or sweetness as needed.
- Slow Cook: Pour the blended sauce over the browned meatballs in the crockpot. Cook on high for 2 hours or on low for about 4 hours. Check meatball doneness with a meat thermometer to ensure they reach 165ºF for safe consumption.
- Serve: Enjoy these flavorful Thai red curry turkey meatballs over zucchini noodles, sweet potato noodles, spaghetti squash, cauliflower rice, or greens for a paleo or Whole30 compliant meal. Alternatively, serve with rice, quinoa, or your favorite grain.
Notes
- You can substitute pitted Medjool dates with honey or molasses for sweetness.
- Make sure to brown the meatballs properly for extra flavor and texture before slow cooking.
- If you don’t have a crockpot, you can simmer the sauce and meatballs gently on the stovetop for about 45 minutes, stirring occasionally.
- Use gluten-free tamari or coconut aminos to keep this recipe paleo and gluten-free.
- To speed up cooking, use the high setting on the crockpot for 2 hours.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 370
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
